Chicken Shorba

http://www.indianfoodforever.com/soups/chicken-shorba.html

Ingredients:

100 gms Boneless Chicken Shredded
500 ml Chicken Stock
1 tblp Garlic Finely Chopped
1 tsp Cumin Seeds
1 tblsp White Flour
2 tsp Butter
1 tblsp Oil
Salt & White Pepper to taste
1 tblsp Fresh Cream

Method:

• Heat the butter in a pan and fry the shredded chicken pieces till tender.
• Remove and keep aside. In a pan heat oil and let the cumin seeds splutter.
• Add the chopped garlic and saute for a few seconds.
• Add the white flour and fry for 1 min.
• Add the chicken, chicken stock, white pepper powder and salt.
• Cook on medium level for about 4 minutes while stirring all the time. Stir in the fresh cream just before serving.
• Note: For 500 ml of chicken stock, cook about 500 grams of chicken bones with one litre of water add chopped onions and garlic till the stock is reduced to half the quantity.

Chicken In Green Mango

http://www.indianfoodforever.com/mango/chicken-in-green-mango.html

Ingredients:

450 gms Chicken, skinned, boned and cubed
2 tbsp Corn Oil
4-5 Curry leaves
1 tsp Ginger Pulp
300 ml Water
2 Green Chillies, cut
2 Medium Onions, sliced
1 Medium Green Mango, peeled and sliced
1 tsp Chilli powder
1/2 tsp Garlic Pulp
1 tsp Coriander powder
2 tbsp cut Coriander
2 Medium Tomatoes, quartered
1 tsp Salt
1/4 tsp Turmeric
1/4 tsp Onion seeds

Method:

• Place the chicken cubes in a round dish and add the onion seeds, ginger, garlic, chilli powder, turmeric, salt and coriander powder.
• Mix the spices into the chicken and add half the mango slices to this mixture as well.
• In a medium saucepan, heat up the oil and fry the sliced onions until golden brown.
• Add the curry leaves.
• Gradually add the chicken pieces, stirring all the time.
• Pour in the water, lower the heat up and prepare for about 12-15 minutes, stirring occasionally, until the chicken is cooked through and the water has been absorbed.
• Add the remaining mango slices, tomatoes, green chillies and fresh coriander and serve hot.

Dab Chingri

http://food.sify.com/recipe.php?id=13712957&ctid=76&cid=13292810

Ingredients:

small prawn - 600 gms
onion paste - 80 gms
milk - 120 ml
coconut milk - 80 ml
cummin paste - 2 tsp
green chilli paste - 2 tsp
ginger paste - 1 tbsp
poppy seed paste - 2 tsp
cashew paste - 2 tsp
lemon - 1
oil - 100 gms
fresh coriander leaves - 15 gms
whole green coconut - 4 nos
salt to taste

Method:

1. Completely shell and de-vein the prawns, wash in cold water.
2. Rub with lemon juice and salt and keep aside for 30 minutes.
3. Taken oil in a handi and add onion paste.
4. Bhunno (simmer) till oil leaves the sides.
5. Add ginger paste and stir.
6. Add poppy and cashew paste and bhunno till it smells of roasted nut.
7. Add cummin and green chilli paste.
8. Cook for 2 minutes and add milk and coconut milk.
9. Simmer for about 15 minutes till gravy is set.
10. Add the prawns and simmer till cooked.
11. Add the water of green tender coconut and reduce to pouring consistency.
12. Add salt to season.
13. Cut the ends of the green coconut and preserve the shell of the head for covering.
14. Pour the curry into the shell.
15. Cook for 20 minutes on a water bath, immersing the stuffed green coconuts till half water level.
16. Serve hot in the shell garnished with fresh coriander leaves.

Indian Lamb with Spinach

http://asiarecipe.com/indmain2.html#spin

Serves 6.

Ingredients:

• 1 lb of lamb cut into 1-inch cubes
• 1 large onion, finely chopped
• 4 tsp ground coriander
• 1 Tbsp mustard seeds
• 2 tsp ground cumin
• 1 tsp chili powder (or less if you want)
• 1 tsp turmeric
• 1/4 cup plain yogurt
• 1-inch finely chopped fresh ginger
• 3 garlic cloves, crushed
• 2 lb of fresh spinach, trimmed, washed and torn in small pieces
• 1/4 tp salt
• 1/2 Tbsp vegetable oil

Directions:

Heat the oil in a casserole and cook the onion over medium-high heat, stirring constantly, until soft. Stir lamb, coriander, mustard seeds, cumin, chili powder and turmeric. Mix all the ingredients well. Add 1 Tbsp of yogurt and cook over high heat, stirring the meat until all the yogurt is absorbed - 3 to 5 minutes. Repeat with a second Tbsp of yogurt, third, etc...

When the yogurt is used up, stir in the ginger and garlic, add just enough water to cover the meat and bring to boil. Cover the casserole, lower the heat and simmer for one hour.

When the meat is cooked, increase the heat to medium and add the spinach in batches, stirring each batch until it is wilted. When all the spinach is incorporated, cook the stew, uncovered, over high heat to evaporate any excess liquid - about five minutes. Add the salt just before serving.

Serve with rice and pappadoms.

Bombay Duck Chili Fry

http://asiarecipe.com/indmain.html#Bombay

Serves 4.

Ingredients:

• 8 Bombay ducks (see note below)
• 1/2 cup Oil
• 2 Medium onions, finely sliced
• 2 clovesGarlic, finely chopped
• 3 Dried chilies, seeded and broken into pieces
• Lemon juice and salt to taste

Directions:

Cut the Bombay ducks into 5 cm lengths.
Heat oil in a small pan and deep fry the pieces.
Take them out and drain them.
Pour off oil, leaving about half the original amount.
In it, fry the onions and garlic until onion is soft and golden.
Add chilies and fry for 2 or 3 minutes longer.
Return the Bombay duck pieces and stir fry for a minute.
Add lemon juice and salt to taste.
Serve hot or at room temperature.

Note : Bombay duck is not a bird, despite its name. This is a variety of fish that is salted and dried. It is sold in packets. Deep fried or grilled, it is served as an accompaniment to a meal or rice and curry, and should be nibbled in little pieces.

Sag Paneer (Creamed CurriedSpinach with Cheese)

http://asiarecipe.com/indmain.html#sag

Ingredients:

• 1/2 cup water
• 1 lb. fresh spinach, washed, de-stemmed, coarsely chopped
• 3 T ghee or butter
• 1 T finely chopped ginger
• 1/2 c. finely chopped onion
• 1 t salt
• 1/4 t ground cumin
• 1/4 t turmeric
• 1/2 t ground coriander
• 1/2 t garam masala
• 1 cup cheese (paneer), cut into 1-inch cubes

Directions:

Combine 1/2 of the water and a handful of the spinach in a jar of a blender. Blend at high speed for 30 seconds. Keep adding spinach until about half is blended. Add a little more water, if necessary, to puree.

In a large skillet, heat the butter over moderate heat. Add the ginger and saute for one minute. Add the onions and salt and continue sauteing for 5 more minutes.

Stirring after each addition, add the cumin, turmeric, coriander, and garam masala. Then stir in the leafy and pureed spinach. Reduce the heat and cook the mixture uncovered, for 20 to 30 minutes. Most of the liquid should evaporate. At the last minute, gently add the paneer. Serve hot.

Kashmiri Gustaba

http://asiarecipe.com/indmain.html#kash

Ingredients:

• 750 gms lamb, lean (or mutton)
• 250 gms lamb fat (less for the fatty lamb available in the U.S.A.)
• 2 tsp. cayenne
• 2 tsp. fennel seed
• 1 tsp. ginger powder
• 1 tsp. coriander powder
• 2 tsp. Kashmiri garam masala
• 1/2 C. yoghurt
• 2 Tbs. ghii
• 1 tsp. sugar
• 1/2 C. khoya
• 1 C. milk
• 2 tsp. pepper, black
• 4 cardamoms

Directions:

1. Chop the meat, fat, cayenne, fennel, ginger, coriander, and 1 tsp. garam masala with a food processor. Keep chopping, adding a little yoghurt and ghii, until the meat is a smooth paste.
2. Form into balls 1.5-2 inches in diameter.
3. Heat remaining ghii in a pan. Add sugar, khoya, yoghurt, garam masala, and salt to taste.
4. Pour in the milk, add the koftas, and simmer until the liquid evaporates and the koftas are very tender.

Tikya Kebab

http://asiarecipe.com/indmain.html#tikya

These are great at barbecues, and as a snack, starter or main course, and are familiar friends at the Indian restaurant. You should get about eight kebabs from this mix. Serve with salad, lemon wedges and tandoori chutney.

Yields: About 8.

Ingredients:

• 1 oz (25 g) channa dhal, split
• 8 oz (225 g) fatless stewing steak
• 1 brown cardamom, ground
• 1/2 large onion, chopped
• 1 bay leaf
• 1 inch (2.5 cm) fresh ginger, chopped
• 1/4 teaspoon black pepper, ground
• 1 large clove garlic, chopped
• salt to taste
• 1/2 teaspoon paprika
• ghee or oil
• 1/2 teaspoon garam masala
• 1 egg yolk
• 1/4 cup chopped fresh coriander or parsley
• fine breadcrumbs

Directions:

1.Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water.

2.Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste.

3.Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.

4.The next day, or when ready, add the egg yolk, and, if it doesn't hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.

5.For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan.

6.For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.

Fish Korma

http://asiarecipe.com/indmain.html#fish

Ingredients:

• Fish 1 kg
• Yogurt 1/2 cup
• Onion paste 1/2 cup
• Ginger paste 2 tsp
• Garlic paste 1 tsp
• Coriander paste 1 tbsp
• Cardamom 6
• Cinnamon, 1" 2 pieces
• Salt 2 tsp
• Ghee (oil) 3/4 cup
• Green chilli 6
• Kewra (Eng?) 2 tbsp
• Sugar 1 tbsp
• Lemon juice 1 tbsp

Directions:

1.Use large fish for korma. Do not cut the fish into too small pieces.

2.Except for the green chillis and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat. Turn over the fish once (be careful). When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.

3.When the oil begins to float on top, you are done.

Tandoori Chicken (Tandoori Murghi)

http://homecooking.about.com/od/chickenrecipes/r/blchicken2.htm

4 servings.

Classic tandoori chicken from India is marinated in yogurt, lemon juice, and plenty of spices, then grilled or broiled. Plan ahead. This recipe needs to marinate at least 8 hours or overnight.

Ingredients:

• 1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
• 1/2 cup plain yogurt
• 2 tablespoons fresh lemon juice or malt vinegar
• 1 tablespoon minced garlic
• 1 tablespoon peeled and grated or crushed ginger root
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fresh-ground black pepper
• 2 teaspoons salt, or to taste
• Vegetable oil, for brushing
• Fresh cilantro sprigs for garnish
• Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Preparation:

Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon.

Per serving (without cucumber, red onion, tomato or lemon, for garnish): 303 calories, 33 percent calories from fat, 45 grams protein, 3 grams carbohydrates, .54 gram total fiber, 11 grams total fat, 124 milligrams cholesterol, 707 milligrams sodium.